The Dinnertime Ninja

The Dog Days are Over

2012-07-05T19:47:00.000-07:00

A treat we enjoyed on the 4th of July with my family. Insalata Caprese, or Caprese Salad with Crostini.

If you live anywhere in the midwest, or west, or east, err.... if you are alive right now, you are experiencing the dog days of summer. Days are blazing hot, nights are sultry, and dinnertime can be scary. I mean, who in their right mind wants to turn on an oven, stand over the stove, or even eat hot food for that matter. Not this ninja, I will tell you that much! (And though I'm pretty sure I've posted something similar to this before [I'm too hot to look back and see], it warrants repeating.)

So, might I suggest a simply delicious, light, and beautiful dinner. Caprese Salad with Crostini. That is the fancy name for which you will pay $18 an appetizer in a restaurant. But you can do is easily, inexpensively, and probably even more deliciously at home. Ready for an added bonus? It is so beautiful, you can impress friends and neighbors with your culinary awesomeness. And if you have a garden, the awesomeness is off the charts!

Caprese Salad with Crostini

a baguette or loaf of yummy crusty bread sliced into pieces 1/2-1 inch thick
ripe, firm, room temperature tomatoes, sliced (NEVER refrigerate tomatoes!!! PLEASE) romas are great if store bought, home grown garden of any variety are best
fresh mozzarella cheese (in a log pre-sliced or solid)
extra virgin olive oil (the EXTRA virgin is important)
fresh basil leaves
fresh cracked pepper
sea salt or kosher salt
balsamic vinegar
optional: dried thyme, garlic salt, capers, thinly sliced cured meats

Lay sliced bread flat on baking sheet (covered with foil for easier clean up) and drizzle with oil. If desired, sprinkle lightly with a bit of dried thyme and garlic salt. Bake until crisp at 350 degrees (about 8 minutes). The term "crostini" refers to crisp pieces of bread in Italian. For hot weather.... grill the bread outside~ either on foil or directly onto the grate. Keep the heat low-med to avoid charring.

While the crostini toasts, wash tomatoes and slice into 1/4- 1/2 inch slices. Slice fresh mozzarella. You really cannot substitute for this. It really needs to be FRESH mozzarella... the soft and creamy stuff. You can make it yourself, or buy it in a log shaped package. You want to aim to have your cheese and tomato slices the same thickness.

Arrange tomato, mozzarella, and basil on a plate. Drizzle with olive oil, balsamic, season with salt and pepper. If you have them or want to use them, add the capers and slices of cured meat (salami, prosciutto, capicola). Serve on platter alongside a bowl of crostini. When digging in, I like to assemble it with the tomato on the bread, then basil, then cheese on top. That way the bread absorbs any juices from the tomato and makes it less messy. You could also certainly ditch the bread to cut the carbs and eat it truly as a salad. Which I LOVE. But, if you want this to satisfy you as a meal, the bread sure helps. And man, is it good! The only thing missing from this is a very chilled glass of a crisp pinot grigio or sauvignon blanc wine. Cheers!

Buon appetito... and happy summer!

Stuffed Sweet Peppers: A Fiesta on a Plate!

2012-06-07T14:40:00.002-07:00

Beautiful and brightly colored sweet bell peppers

Back in college I spent a semester studying in Colima, Mexico, where I took an extra curricular cooking class to learn how to make some of the local specialties. Chiles Rellenos Colimenses (Colima style stuffed peppers) was my favorite dish I learned to prepare. So, inspired by my days in Mexico, I cooked up a fresh new version and boosted the nutrition in some clever little ways. Wow, was it delicious. I knew it was going to be tasty, but it was truly spectacular. I love it when things turn out even better than planned!

Traditionally, this dish uses poblano peppers, but I opted to use some beautiful and sweet bell peppers. I used red, orange and yellow. Figure a half of a pepper per person per serving. But I suspect you will want more than just one serving;)

Savory filling simmers as the sweet peppers prepare to be stuffed!

Ingredients

3-4 of your favorite colors of bell peppers cut in half and cleaned out
1 cup of quinoa, cooked according to package instructions (could sub brown rice)
1/2 cup raisins, diced (could sub dried cherries or cranberries)
2 cups fresh spinach leaves, chopped
1/2 white or red onion diced
1/2 cup nuts (pepitas, almond slivers, or walnut pieces are all good)
1 jar/can fire roasted tomatoes
1 large jar/can crushed tomatoes
1 lb lean ground turkey
2 cups potatoes (boiled until tender, then diced into cubes)
1-2 cups of diced cooked carrots
2 cloves fresh garlic, minced
cumin, salt, pepper, oregano, garlic and onion powders, olive oil (or your preferred cooking oil)
* Optional toppings: 1 cup shredded or crumbled cheese; salsa verde/tomatillo salsa; jalepenos, chipotle salsa.

Sweet and Savory Stuffed Peppers (chiles rellenos)

Start by halving and cleaning the peppers and place in a glass baking dish, and roast at 350 degrees until they are beginning to caramelize around the edges and flesh is tender (15-ish minutes). While they roast, brown the turkey in a large skillet, seasoning liberally with cumin, salt, pepper. Add a bit of olive oil and mix in onions, garlic, spinach and stir until the spinach wilts down. Next, add the carrots, potatoes, quinoa, raisins and nuts. Mix well, and add tomatoes (do not drain them). Season with oregano, garlic and onion powders. Cover and turn off heat. When the peppers are soft but still hold their bowl like shape, spoon in the mixture.You will have extra filling that can be used as a sauce to top them off when serving. Top with your favorite shredded or crumbled cheese*, and put back into the oven for 10-15 minutes. I used feta crumbles, just a few on top. Too much cheese will make it a much heavier meal and take away from all of the flavors and textures.

This really has everything you could need or want all in one pretty and delicious little package. The dried fruit and roasted tomatoes add a nice but subtle sweetness to the otherwise savory dish. The quinoa and nuts add some texture, and the spinach and peppers pack a nutritional punch to round out the meal. I like mine with a little more heat, so I add sliced jalepenos and chipotle sauce to the ones for the grown ups.

I hope you enjoy this fresh fiesta on a plate!

Make Your Own Liquid Gold

2012-02-26T10:02:00.000-08:00

Garlic and Herb Infused Olive Oil

Sometimes it's the simple things in life that are just so good. For me, there is nothing better than the smell of garlic heating in olive oil. It gets all of my senses going, and I start to imagine all of the delicious forms this smell could physically take on... oven roasted vegetables, sauteed seafood, a classic spaghetti and marina or a simple dipping oil for some good crusty bread. The possibilities are endless... and it all starts with a few simple ingredients. So today I decided to bottle that smell, and preserve that flavor so that it is ready in a moment's notice. It's silly how easy it is, yet incredibly delicious.

Garlic and Herb Infused Olive Oil

1 bottle of olive oil
5 cloves of garlic
pinch of dried herb mix and salt

Empty a bottle of oil into a pan and heat on medium-low. Peel several cloves of garlic and smash them to release their juices (don't chop) then add to hot oil. Next, add a pinch of sea salt or kosher salt, and any dried herbs you really like. An Italian blend would work great and be very versatile, or you can use something more particular like rosemary. I chose to use my new favorite seasoning of ALL time... Bragg Organic Sprinkle. It's a blend of 24 organic herbs and spices, with no salt. It is SO stinking delicious. I now use it in EVERYTHING! I'm slightly obsessed.

There are two reasons you need to saute the garlic and herbs in the oil, rather than just plunking them into the bottle and letting them marinate. First, the heat will bring out the flavor of the garlic and herbs and actually infuse it into the oil, and you get to experience the heavenly aroma. And second, by bringing up the temperature enough to kill bacteria in or on the garlic, you save yourself from a nasty case of food poisoning. Let it bubble for a few minutes, but do not get it going so hot that you are frying the garlic. Excessive heat destroys the olive oil and changes it's chemical properties so that it could actually be carcinogenic. Olive oil should never get to the smoking point, and is well suited for low to medium heat cooking, or unheated in dressings, dips, etc.

Put a strainer on top of a glass measuring cup with a spout for easy pouring, and carefully pour the hot oil through. All of the garlic and large pieces of herbs will then be removed from the oil, and you can carefully pour it back into the original bottle. Allow it to cool with the lid off. Now don't go throwing away that garlic! Now that it's been cooked it has a really mild flavor and you can eat it on bread, or if you're like me, eat it all by its delicious self.

Use the infused oil in salad dressings, drizzle over pasta, add some Parmesan cheese and black pepper and dip in some hot and crusty bread, whip it up with some goat cheese for a delicious spread, drizzle it over sliced tomatoes and fresh mozzarella cheese for a Caprese type snack, or toss with fresh basil, diced tomato and onion for a tasty bruschetta. And, savor every golden drop!

Simply. Delicious. Pasta.

2011-12-28T18:04:00.000-08:00

Looking for something, quick, easy, yet a little elegant? We're talking less than 30 minutes from the time the little light bulb in your overworked brain ignites to your first bite of yumminess at the table. The other great thing about this dish is that it requires few ingredients -many that you may already have- so pre-planning is not an issue. When push comes to shove in our house in the dinnertime battle, pasta is always a winner! So pour yourself a glass of vino, and savor the taste of victory.

Simply Delicious Shrimp Pasta

1 pound (box) pasta
1 pound large shrimp (raw, peeled, deveined, tail off)
1 small carton cherry or grape tomatoes halved or quartered
6 cloves fresh chopped garlic (or a good squeeze of the tubed stuff, or two heaping spoonfuls of the jarred minced stuff)
1 pesto cube (see previous post Pesto, Presto!), or tablespoon of prepared pesto
Squeeze of lemon
1 jar of marinated artichoke hears (cut into bite size chunks)
1 TBSP butter
3 TBSP soft goat cheese
Salt, pepper, extra virgin olive oil and dry white wine (I like sauvignon blanc or pinot grigio since I can also drink it, too!)

Start a pot of super salted water for pasta on high, and a large skillet with garlic, butter, and a good coat of olive oil over medium heat.

While both pans heat, slice tomatoes and artichokes.

As soon as the garlic is fragrant and butter is mostly melted, add shrimp.

Next, add in the tomatoes and artichoke.

Flip shrimp with a pair of tongs as soon as they begin to curl and quickly add some freshly cracked black pepper, salt, squeeze of lemon, and about 1/2 cup of white wine.

Allow liquids to bubble, then remove from heat to avoid overcooking shrimp.

When noodles are cooked to your liking, drain add to pan with shrimp and goodies.

Top with pesto and goat cheese, then mix. If it's a bit dry, add a drizzle of olive oil and one more squeeze of lemon.

A really fun, and yummy, garnish is a Parmesan chip. Make a few piles of shredded cheese (don't use the grated stuff in the shaker) on some foil, and put into toaster oven on 350 for a few minutes until bubbly and golden brown. Allow to cool, then peel off and place on top of each serving.

Enjoy with a glass of white wine, and viola! Done.

Chicken Soup for the Soul

2011-10-19T18:47:00.000-07:00

One thing I can't resist is volunteering to deliver meals to families coping with illness, loss, deployment, new babies, sick babies, family difficulties, natural disasters, etc. I know it's a small thing, but sometimes it's all I can offer. And I know if my family were in need, I would be eternally grateful if others did the same for me. So, here is what's on the stove right now for a colleague who is hospitalized with an acute illness, and has precious small children and a working spouse at home.

Yummy Tummy Warming Tortellini Soup
1 rotisserie chicken (de-bone and shred or cube meat)
2-3 cartons low sodium chicken broth (you can use 2 and 2 cups water, but will need extra seasoning)
1 can cannellini beans rinsed and drained (white kidney beans)
1 or 1/2 frozen peas (depending on your taste)
2 bags frozen cheese stuffed tortellini
1 cube frozen pesto
Parmesan cheese
salt, pepper, thyme

Add broth, beans, peas to pot and bring to boil. Add frozen peas and tortellini. Cover. As it comes to a simmer, shred/chop chicken. Add chicken and salt, pepper, and thyme to pot. Soup will be ready to eat immediately after coming to a boil though it is best when you cover, turn off heat, and allow to sit for 5-10 minutes.

Serve in bowls, top with grated Parmesan cheese and pepper. A great side is some warm, crusty bread, simply drizzled with olive oil and seasoned with pepper. Dip into soup for a scrumptious bite! Heart-warming, tummy-warming, and just plain yummy on a chilly fall night.

Gruyere Toasts with Caramelized Onions and Sherry

2011-08-04T18:47:00.000-07:00

It's been a while since I've shared an appetizer from Concetta, the Party Ninja. This is a very savory and robustly flavored finger food that is perfect for a cocktail or dinner party. It would be excellent with a nice frosty micro brewed beer to cut through some of the tartness of the mustard and bring out the flavors of the rye bread. My current favorite beer of all time is Sierra Nevada Kellerweis.

Preheat oven to 400 degrees.

Yummiest beer ever! A silky smooth Hefeweizen with subtle banana and clove. DE-LISH!

1/2 cup extra virigin olive oil
4 large onion thinly sliced
1/4 cup Fino Sherry
1 1/2 teaspoon caraway seeds, lightly toasted
Kosher salt and pepper to taste.
Rye cocktail bread
1/2 cup whole grain mustard
10 ozs Gruyere Cheese, shredded.

On the stove put olive oil, onions, caraway seeds, salt and pepper in pan and saute at med to med-high for 20 to 25 minutes or until onions are soft and translucent. Add Sherry and cook for another 2 minutes, set mixture aside.

Toasted cocktail rye with mustard, Gruyere cheese, and caramelized onion

Toast Rye bread for 3 minutes each side. Once cool, spread mustard on each slice, add onion mixture and cheese on top. Put on a cookie or baking sheet in oven for another 10 to 15 minutes until cheese is melted. Or, you can put oven on broil until the cheese is slightly browned.

Well, what are you waiting for? Summer is coming to an end, so get your party on!!

Pesto... Presto!

2011-07-30T20:48:00.000-07:00

Fresh basil, thyme, rosemary, and flat leave parsley from the garden rinsed and dried.

Toss in food processor with several peeled cloves of garlic, and bits of good Parmigiano Reggiano cheese..

Blend, then drizzle in extra virgin olive oil, and a season with salt and pepper. Blend again until evenly chopped..

Viola- pesto!! Spoon into an ice cube tray, cover, and freeze until firm. Empty into freezer bag or tupperware with lid and store in the freezer.

These pesto pops are awesome in the winter when garden fresh herbs don't exist, and on days when you are short on time, but need a fresh and flavorful finish.

Great for tossing in your marinara sauce (jarred or homemade), combined with lemon juice and hot sauce as an amazing marinade for meat or fish, or just add straight to a pot of cooked and drained noodles, toss in capers, cheese, and some balsamic vinegar for a fast and fresh side dish.

Warning: four cups of fresh herbs only yields about 10 ice cubes. So don't be disappointed. Each little cube packs a fresh flavor punch!

Is there a doctor in the house?

2011-07-25T17:37:00.000-07:00

Cooking every meal from scratch with all natural, raw, and organic materials is like sitting on the beach from sunup to sundown sipping on cocktails. I would love to do it every day! Sadly, that is not the world in which I live. I guess that's why there is spray tan and jarred pasta sauce!

There are times when a little "doctoring up" of some ready made items can save the day and help you get a hot meal on the table without resorting to take out. I really don't subscribe to the Sandra Lee "Semi-Homemade" method nor have I used her recipes. But I DO appreciate having the ability to take shortcuts and still be able to do a home cooked meal in an economical and efficient way.

A couple of my favorite culinary doctoring procedures:

Pasta Sauce: I buy organic marinara in a glass jar. You can get it with mushrooms, peppers, garlic, etc, etc. I personally prefer the traditional tomato, basil and garlic. It's a good base.

What it needs: more flavor and depth, freshness
How to get that: Start with a few tablespoons of extra virgin olive oil over medium-low heat. Add about a teaspoon of sugar, either freshly chopped basil, or a good squeeze of the basil from the tube (see Arsenal of a Dinnertime Ninja). Optional- a few tablespoons of dry red wine. Mix and then quickly add the jar of sauce. Let it heat up until it starts to simmer and bubble. Reduce heat. Serve over- whatever you want! Great for pasta dishes, chicken or eggplant Parmesan, casseroles, or on a meatball sandwich!

Pre-washed Salad Mix: They have so many varieties available, and even the organics are affordable.

What it needs: fresh veggies and homemade dressing
How to get that: I keep things like cucumbers, bell peppers, tomatoes, and onions on hand pretty much all of the time. Just slice them up, and toss on top of the salad mix. For a dressing just give a couple shakes of balsamic and red wine vinegar, kosher or sea salt, fresh cracked pepper, and dried herbs of your choice. Toss and coat the salad with the mix. Drizzle on a little extra virgin olive oil and top with crumbles of cheese (feta, blue, gorgonzola, goat cheese, parmesan...) toss again and viola!
The darker the green, the more nutrient-rich it is. We love arugula, baby spinach and mache.

No MD required!

I'm Winning!!

2011-07-24T18:26:00.000-07:00

Though you may not consider cooking a sport, I often do. I'm not talking about a Throwdown with Bobby Flay (though that would be fun!) but rather a competition with myself. My most recent triumph was an old favorite; Eggplant Parmesan. I've been making it for years, each time a little differently. It's been an arduous process of experimenting, tweaking, and trying to combine the very best methods from each preparation to get me to the ultimate, perfect, scrumptious version I gleefully prepared Friday evening. As you can see, I take my food very seriously. If I'm cooking over a hot stove in the summer, I darn well better make it worth it!

Eggplant Parmigiana alla Angelina

This dish is a bit of a labor of love. Though not difficult or requiring much technical skills, it does require several steps and a good dose of patience. I also find that I require a glass or two of wine to sip during the preparation.

Round One:

The skin is pretty, but tough to bite through... try slicing off stripes before slicing into rounds.

Pick it: Select a firm and heavy (dense) feeling eggplant. Not too soft or bruised, but deep in color so you know it's ripe.
Cut it: Slice off sections of the skin lengthwise, cut off top stem and bottom.
Slice into 1/3 inch thick rounds.

Eggplant rounds sweating on the stove top

Sweat it: Lightly salt rounds with sea or kosher salt, and spread out onto cookie sheet. Put into oven on very low heat (200) until the rounds are beginning to wilt and brown. You can also do this in a large sautee pan on the stove top on the lowest setting. Flip the eggplant rounds and sweat for another 5-10 minutes. The purpose of this is to sweat out the excess water in the plant, and begin the cooking process to ensure tender, fully cooked eggplant in your final stage. If you skip this or don't sweat them long enough it will be like biting into raw zucchini. I am not a fan of that.
Tip: They will seem slimy and weird, but that's the moisture being pulled out... and that moisture helps the flour stick in the next step!

Eggplant rounds that have sweat it out in the oven and are ready for breading

Round Two:

Ready to bread with seasoned flour, egg wash, and special breadcrumb mix

Bread it: Set up a breading station with 3 glass baking dishes. Dish one is flour seasoned with salt and pepper. Dish two is an egg wash with two eggs beaten with a tablespoon or two of water. In dish three is one of the secret weapons... a mix of panko (Japanese style) breadcrumbs and the traditional Italian seasoned breadcrumbs. Dredge the rounds in the flour, thoroughly coating both sides. Shake off excess flour gently, and place into egg wash, wetting both sides. Lastly, place into bread crumbs mix and pat firmly to be sure they stick and form a good coat all around. From here, they can go straight into a saute pan of olive oil heated over medium heat, or onto the baking sheet as a holding dock. It depends on how much you're making... if you can fit it all into one pan then put them straight in.
Tip: Use tongs or another utensil to help or your fingers will become coated with more breading than the eggplant will.

Brown it: In olive oil over medium heat (don't let it get to the smoking point) brown both sides of the breaded rounds. You may need to add in more oil before flipping since the breadcrumbs absorbs a bit. Once they are browned and crispy, set aside on paper towels back onto the cookie sheet.
Tip: If cooking in multiple batches, it may be necessary to wipe out the pan with a paper towel to get rid of burnt pieces... just add a bit more oil and you're good to go!


Breaded and fried eggplant rounds in baking dish

Round Three:

Bake it: Place crispy fried rounds into a baking dish with a very little bit of red sauce spread out on the bottom. Top with thinly sliced FRESH mozzarella cheese (not the hard brick or shredded stuff) and a dollop of sauce. Into a preheated oven they go, and bake at 375 for 15 minutes tops, until the cheese is melty and they sauce is bubbly.


Eggplant rounds breaded, fried and ready to bake topped with fresh cheese and sauce

While it bakes, cook up some Orzo pasta according to the box's directions. Orzo is a small, rice-looking pasta. But, it's NOT rice, it's pasta!! It has an awesome texture and size that is unique, easy to eat, and blends beautifully with the rest of the dish. Drain... do not rinse.

Serve it: Finally, you are ready to enjoy the fruits of your labor! Serve up this scrumptions but surprisingly light dish by spooning out a bed of Orzo pasta onto the center of a plate, ladle on a bit of sauce, top with two rounds, another bit of sauce, and fresh basil.

Eggplant Parmesan on Orzo pasta with fresh mozzarella and basil

A FABULOUS side to accompany this is my Arugula Salad- with diced capicola ham, sweet grape tomatoes, capers, crumbles of aged Parmigiano Reggiano cheese, and homemade lemon vinaigrette. It is to. die.for. delicious and light and healthy. It's basically what you just read. But here is the dressing: Juice of 1/2 lemon, extra virgin olive oil, few splashes of balsamic vinegar, salt, pepper, thyme. Viola!
Tip: either add the ingredients to a container with lid and shake well, or wisk... OR add the lemon juice, vinegar, salt, pepper and thyme directly to the salad, toss well, and then drizzle on the olive oil. If you add the oil first, it coats the salad and repels the acid (vinegar) and it will taste oily and leave a puddle of vinegar at the bottom of the bowl.

A piece of crusty bread, glass of wine, and you have yourself a $50 restaurant-quality meal! Only it's in your own home, doesn't cost as much, the booze is cheaper, and you don't have to tip anyone or drive home.

Now that, is WINNING!

It's All About The Pot

2011-06-10T10:38:00.000-07:00

Oppressive heat and humidity can pretty much guaranty I will be looking for ways to feed the family that does NOT involve turning on the oven. Or stove top. Or toaster oven. Or microwave... This week we had plenty of that kind of weather, and a friend reminded me of the beauty of the crock pot. It puts off no heat while it sits quietly on the counter, cooking up whatever yummy concoctions you can come up with. The challenge for me was to overcome my image of crock pot food being heavy, comfort-type meals better suited for cold weather. I'm happy to say I made two successful crock pot meals that were equally easy, healthy, and enjoyable on a hot day.

Crock pot meal #1: Crock Pot Turkey Joes
My version of sloppy joe's has a sneaky way of adding in extra nutrition, and cutting down on fat. I was inspired by Jessica Seinfeld's book, but don't have the patience or time to make numerous purees of vegetables to "hide" in my kids' food. And, my kids do a pretty good job of eating their vegetables. But, nonetheless, sometimes an extra boost can help make up for the popsicles and ice cream truck treats that come with summer. I started this a little after noon, and it was great for dinner around 6:00. Best of all I didn't have to stand over a hot stove browning meat!

1 pound lean ground turkey
1/2 can black beans (drained and rinsed)
1 packet Sloppy Joe seasoning
1 small can tomato sauce
1/4 cup ketchup
1 jar organic/ all natural spinach and carrots baby food (trust me, you can't taste it a bit)

With crock pot on high, mix in the turkey and seasoning packet (don't follow directions on packet to add water). The turkey will absorb the seasoning and begin to cook. Stir occasionally for the first half hour.

Next, add tomato sauce, baby food, beans, and ketchup. I also sprinkle in onion powder and garlic powder, but it's not necessary. Mix well, put on the lid and let it go! I turned down the heat to "keep warm" after an hour and propped the lid open slightly to let out steam so I didn't end up with chili instead.
Serve on your choice of whole grain bread or bun with a fresh fruit salad and you have yourself a tasty summer meal.

Crock Pot Meal #2: Taco Bar Chicken with Rice
This is a fun meal for entertaining or feeding a crowd without heating up the kitchen. The chicken and rice cook in the crock pot, leaving only fresh veggies and condiments to prepare. It's also nice for picky eaters since you serve it taco bar style allowing everyone to choose their own toppings.

In the crock pot:

2-4 cups shredded chicken (prepared store bought rotisserie chicken works great, or make your own shredded chicken in bulk, freeze and store for quick no-cook recipes in the future. Check out Making Bulk Shredded Chicken in Crock Pot)

1/2 cup rice
1/2 cup orzo pasta
taco seasoning packet
1 can Ro-Tel tomatoes with green chili
1/2 cup water
1 TBSP olive oil
lime pepper (optional, to taste)

On the side: (the possibilities are endless!)

diced tomatoes
diced jalepeno
shredded cheese
shredded lettuce
diced avocado or prepared guacamole
sour cream
taco and/or hot sauce
chopped onion
sliced black olives

Combine all ingredients in the crock pot and mix well. Simmer on high for about 10 minutes covered, and then add in shredded chicken, replace lid, turn to low and let it go. Once all liquid is absorbed and rice is tender, mix well to fluff rice and pasta, and turn to "keep warm" until you are ready to eat.

Serve with whole wheat soft tortillas, hard shell tacos (la Tierra brand is my all time favorite) or even pita pockets. I love a squeeze of lime and dash of chipotle powder on mine. Often, I don't even bother with a side dish for this, since you have the meat, rice, and vegetable toppings all rolled into one delicious package.

What are your favorite crock pot recipes?

Happy crock potting!

Time to Hit the Sauce

2011-06-09T15:44:00.000-07:00

If it ain't broke, don't fix it! While normally this describes my attitude about pasta and sauce, there are times when adding a little extra zip to traditional marinara is all it takes to turn a boring Tuesday night spaghetti dinner into something special.

Goat Week: Day 3

Pasta Margherita

This is a play on the original Pizza Margherita made with thin crust, fresh basil and buffalo mozzarella. The red, white, and green in the pasta version are marinara, goat cheese, and pesto. It's super quick and easy, and can be used on any type of pasta shape... and even on lasagna.

Depending on your level of commitment, you can do this with homemade marinara and homemade pesto sauces. Or, to keep it simple and quick, you can use jarred sauces.

Start with your favorite marinara sauce simmering on the stove.
Add in prepared pesto sauce (chopped basil, pine nut, olive oil and garlic) and mix.
Next add a package of goat cheese (chevre) and stir until it is smooth and creamy. The sauce will be slightly pinkish.

To be honest, you can't really do it wrong. Just go according to your taste. In general 1 part pesto, 1 part goat cheese to 5 parts marinara will get you there.

I'm fine with just pasta and sauce. But when I tell my husband we are having pasta for dinner, the first question is, "Does it have meat?" So if you are looking to add a protein to the dish, here are two delicious ideas.

Meat option #1: Italian Sausage
Brown the sausage, slice, and top your fettuccine.

Meat option #2: Chicken Breast
This is one of those times to cheat and use a rotisserie chicken to save time and trouble. Remove skin and cut the breast meat off of the bone. Or bake a few boneless, skinless chicken breasts with olive oil, salt, and pepper. Place on a bed of rigatoni and top with sauce.

Viola! Dinner is done.

Is that a party in your pepper?

2011-06-07T17:39:00.000-07:00

It's summer... and it's HOT! There are many days this time of year when I crave something special, but have no desire to turn on the oven. Or even the toaster, for that matter. This simple yet sophisticated dish is a great snack, appetizer, or even side dish. It requires absolutely no cooking, and virtually no time to prepare. This makes it perfect for those impromptu neighborhood gatherings featuring cold beverages, lawn chairs, and snacks! The zesty flavor and freshness of these little guys is surprising... it's like a party in a pepper!

Mini sweet peppers stuffed with herbed goat cheese

Goat Cheese Stuffed Sweet Peppers (Goat Week: Day 2)

1 package of sweet mini peppers (wash and dry)
8 oz chevre (soft goat cheese)
balsamic vinegar (or glaze if you can find it)
extra virgin olive oil
sea salt
fresh cracked black pepper
fresh chopped basil or squeeze tube (optional)
black pepper
pinch of thyme (optional)

Roasted mini peppers stuffed with herbed goat cheese

There are two ways to prep the peppers. Either cut the tops off, empty seeds and stuff the whole empty pepper; or, slice in half lengthwise and fill the hollowed center. Sometimes the halved peppers are easier to bite through all the way and don't end up squirting the filling out. It also yields more servings which is helpful if you are entertaining and want to maximize the quantity of bites for the amount of ingredients.

In a bowl mix cheese, salt, pepper, and herbs to taste. Drizzle in a touch of olive oil and 2 teaspoons of balsamic vinegar. *If using the balsamic glaze do not add to mix, reserve it to finish the dish. Whip together with a fork, and spoon into peppers.

Now, you have two options here. You can serve them raw, chilled, crisp, and delicious at this point (with balsamic glaze drizzled over top if that is what you are using).
OR
You can put them in a 400 degree oven for about 20 minutes and roast the peppers, melting the cheese, to make a hot, savory, mouth-watering bite. Then drizzle with glaze and allow to cool slightly before serving.

Both versions are delectable!

Cherry tomatoes stuffed with herbed goat cheese filling. YUM!

But wait! There's more! You could also use cherry or roma tomatoes for this dish... just scoop out the seeds and fill. AND you could do the cold or roasted version with those as well. So here you have glorious goat cheese done four ways. I know I couldn't ask for more!

La semaine de la chèvre!

2011-06-06T09:31:00.000-07:00

I would eat it in a box, I would eat it with a fox. I would eat it in a car. I would eat it near or far.

Chevre (goat cheese

Actually, I love it on pizza, pasta, sandwiches, in salads and sauces, with fruit, eggs and veggies... What is this mystical and magical food? Goat cheese! Specifically Chevre. It's the tangy, creamy and smooth, spreadable cheese that comes in a log. And in an attempt to justify my insatiable appetite for this product, I am going to open my bag of tricks and dump it all out on the table.

Several years ago when I was first introduced to goat cheese, I shuddered a bit at the thought of it. It was just not something I had grown up eating, so it seemed odd. Here in the Midwest we are used to cow's milk products, and not much more exotic than that. But, to my delight, one of my favorite delicacies is becoming more and more mainstream and widely available. So whether you are a goat cheese aficionado, or reluctant virgin, I hope you'll find something you love.

Enjoy "la semaine de la chèvre!"

(Goat week sounds less appetizing in English)

Goat Week: Day One

Ode-to-Chevre Brushetta

(contributed by the lovely Consetta)

Bruschetta with goat cheese, olives, tomatoes and herbs

1 baguette
5 tablespoons olive oil
2 lbs firm ripe tomatoes, diced
1 1/2 tablespoons lemon juice
1 1/2 teaspoons dijon mustard
1/4 cup chopped Kalamata olives (pitted)
3 tablespoons chopped basil
2 cloves crushed garlic
6 oz Chevre cheese
salt and pepper to taste

Slice baguette, drizzle with olive oil, bake at 425 for 5 minutes. Once cool, spread Chevre on each slice of baguette. In mixing bowl add all other ingredients and mix, spoon over Chevre and serve.

Marry Me!

2011-06-05T15:48:00.000-07:00

I LOVE steak. Juicy, rare, and right off of the grill. And right now it's prime grilling season! In fact, as I type this, there is a giant, thick cut sirloin marinading in the fridge. My mouth is watering just thinking about it!

I have found that there are two kinds of steak eaters in the world. The first is the traditional set that subscribes to the belief that simplicity is best. My husband is one of these. He doesn't like anything but a simply seasoned piece of meat. He is happy with some kosher salt, pepper, and olive oil. And I agree it is tasty, and even fantastic for chicken, pork, or fish. But I stand firmly with the second group of steak eaters: those that enjoy creative and bold seasonings and sauces. If I were to have a celebrity chef prepare my steak, I'd choose Bobby Flay.

Whichever team you are on, I have a marinade recipe for you to test at your next cookout. It adds enough flavor for bold and spicy craving carnivores like me, but is not overpowering enough to put off the traditional meat eaters. It's a lovely compromise. And compromise is the key to any successful relationship. Steak eaters- unite!

Depending on your taste preferences, you can go a little easy or extra heavy on specific ingredients. Normally I am a rib-eye loving girl, but this marinade makes even an inexpensive sirloin scrumptious. We used one large steak that can serve 2-4 diners, and this is enough marinade. Adjust quantity and measurements for your needs and tastes!

olive oil 1/3 cup roughly
apple cider vinegar 1-2 cap fulls
Worcestershire sauce 2-3 tablespoons
soy sauce (either go really easy on this, or use the lite/low sodium to avoid over saltiness) 2 teaspoons
prepared horseradish 1 teaspoon
fresh garlic 3-4 cloves
kosher or sea salt
black pepper
fresh or dried basil and (flat leaf) parsley 2-3 tablespoons dried or a handful of fresh

Add all ingredients to food processor if using fresh whole garlic cloves and herbs, and pulse until it's all finely chopped. If using dried herbs and you don't mind chopping garlic (or are using the jarred minced garlic) then you can simply whisk it together or shake it well in a container with lid. Then pour marinade over meat in a glass baking dish, or into large plastic bag. Refrigerate and allow to marinate for up to 8 hours. The longer it sits, the more the flavors will marry and tenderize the meat. For a zesty topping or dipping sauce, whisk together a teaspoon of horseradish or wasabi, few drops of honey, and few tablespoons of Worcestershire sauce.

I have recently become a grilling ninja, and have learned lots of tips and secrets that make any steak at home as delicious and appealing as any from a restaurant. Perhaps you are already a grill master and know what I'm about to tell you. Well goody for you! These are things I've leaned from my favorite chefs and from my own experimenting.

When marinating steak in the refrigerator, it's important to remove it up to an hour before you plan to grill and allow the meat to come to room temperature to help it to cook evenly. That's important because it prevents well done steak from burning on the outside and drying out. It will also help a rare to medium rare steak get a nice sear on the outside and a warm, juicy center. I love a rare steak, but a cold, raw center is not appealing!
Preheat the grill with all burners on high for at least 15 minutes, and use a steel brush to clean the grates. This will get you a good sear on the meat with those pretty grill marks and avoid that gas smell and taste meat absorbs if you put it on too soon.
Only turn the meat once! And keep the grill closed as much as possible. This keeps the cooking temperature even. When it is time to flip, use an open area on the grate for a good sear on the second side and more good grill marks! Second side takes less time, so don't go too long. You can always put it back on, but if you over cook it, you're stuck with it.
Let the meat rest! And avoid the temptation to cut into it to check the doneness. Let it sit, loosely covered, for 5 minutes before doing any cutting. The juices will redistribute and it will finalize the cooking process.

Enjoy!

A May Day Basket Case

2011-05-01T08:57:00.000-07:00

And I don't even like chocolate!

Easter baskets. An arch nemesis to anyone with kids who is trying to lose weight and promote healthy eating. I'm not even a chocolate fan, but when they are strictly forbidden, they somehow have more allure. (Yes, I dated a bad boy in high school, too.) In second place to all of sweets are the brightly colored hard boiled eggs just begging to be deviled! So now I have chocolate, sugar, and the potential for egg yolks whipped with mayo staring me in the face. So today, May Day, I am going Ninja on all of the leftover Easter Basket evils.

I believe it's serendipitous that I totally forgot to purchase anything to make May Day goodie baskets. Here is an opportunity to use that leftover candy! And there is always a random selection of cups leftover from birthday parties that take up space in the cabinet, yet I don't want to throw away. Two of my problems solved! Now all I need to do is whip out a few stickers, glitter paints and pom poms left in our winter survival craft kit and, VIOLA! Instant May Day baskets that rid my home of sweets and clutter. That's so ninja.

Now, on to the serious business of those eggs. I LOVE deviled eggs. I LOVE egg salad sandwiches. However, they love me so much, too, that they stay on my butt wherever I go! Time to do a little maneuvering to turn an old foe into a friend. Just the name devil'ed eggs tells you something!

Angel'ed Eggs

There are a few options for this. If you are on a specific diet plan (like me) and limiting fat, you will want to use half or less of the yolks. If you are just wanting to eliminate the fat of the mayo, etc, and are ok with yolks, then by all means, use every one of those yummy little guys. They are not as high in cholesterol and fat as once believed, though they certainly do have some. Also, you can do this as an egg salad by chopping whites rather than halving and refilling.
Again, I don't use specific measurements. You can eyeball it, taste it along the way, and make adjustments for quantity and taste.

Ditch the devil'ed eggs and go for Angel'ed Eggs!

1 dozen hard bolied eggs (remove yolks and chop whites)
salt, pepper
fresh chopped flat parsley, or tarragon, or cilantro, or scallion
finely diced celery (optional)
1-2 small containers plain Greek yogurt (I like Dannon) drain whey
2 Tbsp Dijon mustard (naturally fat free)
paprika (I like to use smoked sparingly, but either is fine)
3+ drops of Tobasco or similar hot sauce (optional)

In a bowl mix yolks, yogurt and mustard, and hot sauce until smooth. Add herbs and seasonings, and fold in diced celery. If you choose do do as egg salad, fold in the chopped egg whites, cover and refrigerate. If it's deviled style you desire, spoon into hollowed whites, sprinkle with paprika and a little bit of the fresh herbs to garnish.

Happy May Day! Or, as it's also known, National Ding-dong Ditch Day!

Restraining the Ninja

2011-04-30T06:48:00.000-07:00

Well, in an attempt to go Ninja on my flab, I have embarked on a new, challenging, and controversial endeavor. The hCG diet. It's a protocol utilizing homeopathic hCG drops and following a very strict regimen of 500 calories a day for 21 days. Of course, you can't consume 500 calories worth of pasta and cream sauce, either. So, for the next few weeks, I am attempting to make lemonade out of this lemon by creatively using herbs and spices along with unique combination of foods from the very short list of approved foods. No fats or oils are allowed, nor are any starches. So this is a challenge for someone with EVOO coursing through her veins and pasta always on the brain.

If you know me at all, you know I will quickly bore of an apple and boneless skinless chicken breast for dinner. Actually if you know me at all, you'll realize I would never make myself eat a boneless skinless chicken breast...no matter how fat I am! So in an effort to keep things tasty, satisfying, and interesting... here we go!

Ground Turkey with Curry and Curly Mustard Greens

The pungent flavors of the curry and greens help satisfy your taste buds without using oil or fatty sauces. Plus the nutritional value of this, thanks to the greens, is through the roof! Another bonus-utilizing spices like cinnamon and cayenne boost your metabolism naturally.

1 pound extra lean all natural ground turkey
1 small diced white onion
1 lime
curry powder
cayenne pepper
cinnamon
sea or kosher salt and pepper
1 cup organic low sodium chicken stock
3 cups organic curly mustard greens (take a minute to chop them a bit smaller than they come, rinse, and wring out with your hands)

Heat a large skillet over medium-high heat, and add turkey and onions. Break up the turkey and keep mixing, to avoid any scorching. There is little to no fat in the turkey and you are not adding any to the pan, so you have to keep it moving. Season with salt, pepper, 2-3 tablespoons of curry power, a dash of cinnamon and cayenne. Mix. Slowly add the chicken stock and then the greens. Mix until the greens wilt down, then top with juice of half a lime. Mix, cover, reduce to medium heat, and allow to simmer for a few minutes- turkey should be fully cooked and greens wilted and soften a bit. Serve hot with a lime wedge.

A great side to this is a cucumber salad. Peel and slice cucumber. Add thinly sliced onion. Allow to marinate in red wine vinegar, salt and pepper (add dill if you like) for 10-15 minutes in the fridge before serving.
If you are not limiting carbs, whole wheat couscous would be a wonderful addition to the meal.

*Well wishers are welcome, but don't comment negatively on my choice of diet plan. I really don't need it. Thank you!

My Current Obsession

2011-04-21T18:00:00.000-07:00

Once in a while I come up with a recipe that I love so much, I'll eat it every day for weeks. I recently threw together a salad that has become my obsession this month. It is ridiculously simple, yet astoundingly delicious. It's not your ordinary iceberg lettuce salad with ranch dressing, and makes a wonderful side dish with a beautifully grilled rib eye steak. It's easy to make a large quantity to serve at dinner parties, and has an elegance about it.

Baby Arugula with Spicy Cappacola and Lemon Vinaigrette

What you need:

1 bag of pre-washed organic baby arugula
spicy cappacola ham
freshly shaved imported parmigiano reggiano cheese (blue or Gorgonzola cheese crumbles can substitute)
juice of 1 lemon
extra virgin olive oil
sea salt, fresh cracked black pepper
splash of balsamic vinegar
dried thyme
handful of sweet grape tomatoes, halved

Place arugula in large bowl. Roll up several slices of cappacola and slice into strips. Add ham, halved tomatoes, and cheese to the greens and gently toss.

Splurge for the actual Italian (aged and imported) Parmigiano Reggiano- it's worth it's weight in gold. There is just nothing that comes close. If you don't want to spend the ten bucks for a wedge, or don't care for it, you can do the crumbled gogonzola, blue, or feta cheese. I strongly advise against the substitution of American Parmesan. It has no taste and the consistency is like wax.

Lemon Vinaigrette:

I don't measure, but there are some general proportions you can follow in order to adjust the quantity to your needs. Obviously you can adjust to your taste. (Word of warning, you can't judge it alone by dipping a finger in it. Dip a leaf and sample a bite to get a true assessment.)

Use one part fresh squeezed lemon juice to 2 parts extra virgin olive oil. Season generously with fresh cracked pepper and sea salt. Add a dash of dried thyme, and two spashes of balsamic vinegar. The sweetness of the balsamic balances the sour of the lemon and it ends up with such a fresh, light, yet lively flavor. You'll want to whisk or shake to blend well, then drizzle onto salad and toss.

To make this into an entree, simply add sliced chicken breast (see my post Cheater Cheater Chicken Eater) and toasted walnuts. See if it becomes your lunch break obsession, too!

Wasssuuuuppp? Wasabi!

2011-04-20T08:30:00.000-07:00

Looking for inspiration? Craving something different? Sometimes it's hard to break out of the routine. But here is an easy and delicious way to do it! Kick it island style with a little Sesame Crusted Ahi Tuna with Wasabi Dipping Sauce.

I got my inspiration for this dish from one of my favorite places on St. Thomas in the US Virgin Islands. While a nanny for a family on the island, I used to cherish my Sundays "off duty" and hit Iggy's Beach Bar at Bolongo Bay Beach Resort. The skewered tuna with wasabi sauce was my favorite thing to snack on while sitting on the deck and marveling at the clear waters and powdery white sands.

You can find individually frozen ahi tuna "steaks" in packages in your grocer's freezer section. Or, if you are lucky enough to live somewhere you can get the fresh stuff, well then I am jealous. If it's the frozen variety you'll be using, you really only need to partially thaw it according to the package directions. This is a fish that really should be prepared rare to medium-rare, otherwise it quickly resembles tuna from a can and is extremely dry. Fresh, or completely thawed fish will require very little cook time.

Marinade the tuna (10-20 minutes) in a glass dish or plastic bag in a mixture of a little sesame oil, low sodium soy sauce, honey, salt, pepper, and fresh lime juice. Heat a pan to medium-high with about a tablespoon of sesame oil. While it heats, remove the tuna from the marinade and roll in sesame seeds (white and black) until it is covered in a nice crust. Sear the fish for approximately 2 minutes on first side, 1 on the other. The sesame seeds should brown, and the fish will be medium rare. If you just can't stand the thought of medium rare, cook additional 2 minutes on the flip side to bring it to medium. If it rests for any amount of time, residual heat will cook it slightly more.

Dipping sauce: Whip up plain Greek yogurt or mayo, wasabi, a dash of soy sauce, drop of sesame oil, squeeze of lime, and garnish with sesame seeds .

Serve with simple sides like a micro green salad dressed with a little oil, lemon juice, salt and pepper; and bed of whole wheat couscous. Now kick back and imagine the sound of the waves crashing and sip on a fruity drink!

Cheater Cheater Chicken Eater

2011-04-03T10:50:00.000-07:00

If you've read previous posts, then you may be aware that I have a poultry aversion. Particularly to chicken. But I have made huge strides to overcome this, thanks to a few amazing recipes and one super-fantastic-too-good-to-pass-up item... the store prepared rotisserie chicken!

I mean, seriously. How can you not love this? They are all natural whole chickens seasoned and cooked rotisserie style right in the deli section of the supermarket. They're hot, juicy and ready to go! Plus, they range in price from $4.99 to $6.99 depending on when you buy them. The later in the evening you shop, the lower the price!

These babies are so delicious and so versatile. And it's the greatest shortcut for those nights when you need a good meal fast. It's like cheating! Only guilt-free and harmless.

There are so many ways to utilize the ready to eat rotisserie chicken. Here are my favorites.

Chicken dinner: The most obvious option is to eat it hot right off the bone. Whip up a fresh green salad, some rice pilaf, and steamed asparagus, and you've got a healthy meal in less than 30 minutes.

Chicken salad: Just stick it directly into the refrigerator and the next day remove the breast meat (ditch the skin), and cube into small pieces. Add some diced celery, crumbled bacon (use turkey bacon if you prefer), chopped scallions and a little bit of plain Greek yogurt and dollop of mayo for that familiar flavor. Season with a little salt, pepper, and feel free to throw in some fresh chopped flat leaf parsley or dill. This makes a delicious lunch on a whole grain role. Add sprouts or spinach leves and sliced tomatoes to the sandwich to really jazz it up.

Entree Salad: This is filling and satisfying enough to eat as your main entree. Remove the and breast meat from refrigerated chicken. Slice or shred. Serve on top of arugula, add halved grape tomatoes, blue cheese crumbles and toss with lemon vinaigrette. Some diced cappcola ham is a fabulous addition. (Dressing: juice of half lemon, 1/4 cup extra virgin olive oil, dash of balsamic vinegar, sea salt, fresh black pepper and a pinch of thyme)

Enchiladas: Remove skin, cut out the breast and leg meat, etc, and shred. Combine with sliced black olives, diced onion, a little sour cream (optional), drained can of green chilies, and shredded cheese. Add 1/3 of a can of enchilada sauce and mix. Fill tortillas and place in glass baking dish (lightly coat bottom of dish with the enchilada sauce to prevent sticking). Top with remaining sauce and sprinkle with shredded cheese. Bake until hot and cheese is melted. Serve topped with diced tomato, chopped lettuce, onion, sour cream, black olives, and jalapenos. A side of beans and avocado salad round out this meal. (Avocado salad: sliced avocados, fresh lime juice, salt, halved grape tomatoes.)

What are your favorite ways to go ninja on these types of convenience items from the deli?

Pinkies Out!

2011-04-02T15:55:00.000-07:00

Shown served on crostini.

Ooh la la! This is a simple but elegant appetizer contributed by Concetta, our Party Ninja. It's the simplest things that are most divine!

Pear and Prosciutto with Honey

1 pear, 1/4 inch sliced (bosc pears are best)

4 oz goat cheese

2 tablespoons honey

1 package of prosciutto

Preheat oven to 400 degrees, spray baking sheet and lay prosciutto on sheet. Bake until crispy about 15 to 25 minutes, keep your eye on it.

Spread goat cheese on sliced pear, drizzle a touch of honey. Once prosciutto is cooled put on sliced pear and serve.

It's tough to improve upon perfection, but there are some variations you could make to accommodate your preferences or availability of ingredients. Blue cheese or Gorgonzola baked onto crostini, then topped with prosciutto, pear and honey is also absolutely deish!

Crostini: slice a baguette into 1/2 inch slices, spread out laying flat on baking sheet, lightly drizzle with olive oil, then top with crumbles of cheese and bake until lightly toasted.

For more of a first course than appetizer, make it into a salad! I love arugula for greens with this, then break the prosciutto crisps into bits, add thinly sliced pear, and top with crumbled cheese (blue cheese, gorgonzola, or goat cheese).

Keep it simple when it comes to dressing: fresh lemon juice, extra virgin olive oil, honey, salt, pepper. Wisk or shake then drizzle on top! Walnuts add some more crunch and flavor if you are so inclined.

Your friends will definitely be impressed with this sophisticated yet simple treat!

Meals on Wheels

2011-03-28T19:20:00.000-07:00

There are times in life that call for easy to make, easy to freeze, and easy to transport meals. These "meals on wheels" are great when you want to do take a dish to new parents, friends in need, or just to have on hand in the freezer. One of my all time favorites is based on a comfort food dish I ate regularly as a child. I revamped it for nutritional value. My family LOVES it!

Italian De-Lite

1 pound lean ground turkey
1 pound (box) whole wheat pasta (any short tube variety)
2 cans no salt added diced tomatoes (can use the kind with added spices and herbs)
1 bag of fancy shredded all natural cheese (Italian Blend and/or Mild Cheddar)
1 small bag frozen corn
grated Parmesan cheese
Panko or regular breadcrumbs
sliced mushrooms (optional)
extra virgin olive oil
Italian herb seasoning, chopped garlic, onion powder, seal salt, black pepper, garlic powder

In a large skillet or sauce pan brown turkey with a little olive oil, add mushrooms, and chopped garlic. Season generously with sea salt, garlic and onion powders, and Italian seasoning. While the mixture cooks, put on a pot of super salted water and cook pasta according to directions for al dente. Drain pasta when cooked and set aside.

When turkey is thoroughly cooked and mushrooms are tender, add both cans of tomatoes, do not drain. Add 1-3 cups frozen corn (depending on your taste preferences) mix and cover. Allow to simmer. Add drained pasta and half of shredded cheese. Drizzle with a little olive oil and top with Parmesan cheese. Mix well until pasta is coated and cheese is melted.

Transfer mixture. There are a few ways to do this depending on your plans. This makes WAY more than a family of four will eat at one sitting, so I like to divide it up and freeze some for later. Just scoop into gallon sized plastic baggies or freezer friendly glass food storage containers if you are trying to reduce plastics in your home due to BPA. The portion you plan to bake and eat or deliver, spread into a glass baking dish. Top with shredded cheese, then breadcrumbs, then a drizzle of olive oil, a sprinkle of garlic salt, and finally grated Parmesan.

This can go directly into your oven preheated to 375 uncovered until cheese is melty and bubbly and the top is golden brown. Or, you can deliver it covered with those baking directions to your recipient of choice. It can also be frozen or refrigerated in this state for future use, but it's best to let thaw completely before baking.

Since every ingredient was cooked before assembly, the baking time just needs to be sufficient to heat it through the center and brown the top.

Even the pickiest of eaters love this! And when done with turkey and whole wheat pasta, in exchange for ground been and regular white pasta, it's got everything you need nutrition wise.

*An optional way to boost nutrition and color is to add chopped baby spinach to the mix before adding the pasta, and let it wilt and cook down. It's a great source of iron and an easy way to "sneak" some greens into your kids' food without adding any flavor they could object to. Oh yeah, that's so ninja!

A Taste of the Islands

2011-03-13T15:09:00.000-07:00

Spring is coming- I swear! Isn't about time for you to get out the tiki torches and put a little umbrella in your drink? Invite the neighbors, blend up some frozen concoctions and celebrate! This delicious appetizer comes to us from our Party Ninja, Concetta.

White Fish Cakes with Pineapple Salsa

Fish Cakes
8 oz of white fish, skinned
1/4 cup shredded coconut
1/4 cup chopped onion
1 egg slightly beaten
2 tablespoons bread crumbs
1 clove garlic minced
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper fakes
Vegetable oil for frying
1 1/2 cups pineapple salsa (recipe to follow)

Puree the whitefish in a food processor until smooth. Transfer to a mixing bowl. Stir in the remaining ingredients and shape the mixture into ten 2-inch patties. Saute the fishcakes in vegetable oil until both sides are golden brown about 2 to 5 minutes each side. (recipe says to fry, I do not fry, I saute and they are fine) 8 to 10 portions

Pineapple Salsa
1 1/2 cups can pineapple chunks or fresh pineapple.
1 tablespoon cilantro
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon minced ginger
salt and pepper to taste

Oh yum! I can just hear the steel drums playing in the background while I sip on my tropical drink with the ocean breeze in my hair.

Breakfast South of the Border

2011-03-12T10:40:00.000-08:00

It's Spring Break 2011!
Woooohooooo! Margaritas poolside, beer bongs on the beach, pierced belly buttons and scantily clad 19 year olds as far as the eye can see. Oh wait, that was my spring break 1996. Today life is less of a party, but no worries! We can still have a party for your taste buds, and it won't leave you dazed and confused the next morning.

I used to love breakfast food for dinner, or after late nights "studying". As a grown up, a nice healthy and hearty breakfast is something I look forward to on weekends. So today I kicked off my weekend, and my Spring Break, with a festive, spicy and delicious omelet that took me back to my days in Mexico and all of the flavors under the sun. You can add or omit ingredients depending on your preferences or what's already in your fridge. Use only egg whites if that's your thing, or 3 whites and 2 whole eggs... But, to give it a truly authentic flavor, out of the ordinary, don't skip the salsa verde!

Mexican Omelet

1 whole or 2 egg whites per person (I insist on cage free, vegetable fed, non-drugged birdies)
shredded Mexican blend cheese
diced green, red, yellow peppers
diced red onion or scallion
diced tomatoes
salsa verde (green tomatillo salsa- can be spicy or mild)
a few tablespoons of milk
olive oil
spices (salt, pepper, cumin, paprika, oregano, chili powder)
hot sauce*

Instructions: You know how to make an omelet! But here is my method.

First I saute the veggies in a little olive oil on medium high heat, and season them generously. I like them soft and partially cooked, rather than raw and crunchy. (Hold the tomatoes until you add the cheese.) When they reach the tenderness I prefer, I add the egg mixture (eggs/whites and milk beaten) and reduce the heat to low and partially cover. The eggs should begin to brown slightly on the bottom while the rest cooks through. Sprinkle with cheese and tomatoes, and top with a little salsa verde. Flip (or scramble) for just 1-2 more minutes to be sure all ingredients are hot and egg is firm. Serve hot! Top with a little more cheese, salsa verde and hot sauce if you dare.

Wanna take it one step closer to authentic juevos mexicanos? Serve with warm corn tortillas and make your own little breakfast burritos.
OLE!

There's a fungus among us!

2011-02-27T14:16:00.000-08:00

Who knew fungus could be so tasty and versatile?

Heading to a party? You can whip these little cuties up in no time flat and bake them at your destination, or bring them fully cooked and piping hot. These are a much healthier alternative to the breaded and fried mushrooms.

Enjoy!

Concetta's stuffed mushrooms

Filling:
2 teaspoons mashed roasted garlic
3 tablespoons goat cheese
2 tablespoons cream cheese
1/2 teaspoon ground rosemary (coffee grinder to ground rosemary)
1/2 teaspoon ground thyme
1 teaspoons bread crumbs
Salt and pepper to taste

8 to 10 button mushrooms with stems removed.

Combine all filling ingredients, puree in food processor. Stuff mushrooms. Spray baking sheet and bake 350 for 20 to 25 minutes.

(Gluten free modification, omit bread crumbs)

A new ninja in town...

2011-02-27T07:56:00.000-08:00

Welcome the ultimate party ninja, Concetta!

I am thrilled to announce that a friend and chef extraordinaire will be sharing her talents as a special guest contributor. She is the beautiful woman in the middle of this sister snuggle, and has years of culinary experience. Concetta is the guru for all your party food needs. I hope that sharing her appetizer recipes will eliminate some of the stress of hosting a get together. And it may even inspire you to volunteer to bring a dish as a guest! I myself cannot wait to serve up some of her delicious delicacies. Cheers... and let the party begin!